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Red quinoa with chard, sweet potatoes and white beans

Yesterday was Nina Simone’s birthday. Today I want to write about her, but I don’t know where to begin. It’s hard to talk about something that you love as much as I love her music, it’s hard to talk about something that means so much to you. I suppose everybody is familiar with the autobiographical facts, so I’ll keep it brief. She was born Eunice Kathleen Waymon in Tryon, North Carolina in 1933. Her mother was a methodist preacher and a housemaid, her father was a handyman. From a very early age, she was determined to be a concert pianist. Her mother’s employer provided funds for piano lessons. After high school, she applied to the Curtis Institute, in Philadelphia, but was rejected. She moved to New York and studied at Juliard, supporting herself by playing piano in a bar, where she took the name Nina Simone to hide her profession from her mother. She was discovered, had a hit with I Loves You Porgy, and continued to record and play, jumping from one record company to another for most of the rest of her life. Her friendship with Lorraine Hansberry, Langston Hughes, James Baldwin and others helped to focus her fire, and she worked for civil rights with characteristic passion. She wrote the blistering song Mississippi Goddam (which has come to mind more than once this week!) in response the the murder of Medgar Evers and to the death of 4 black children after the bombing of a church. She eventually grew disillusioned in America, and moved abroad. She would live in Barbados, Liberia, the Netherlands, Switzerland, London, and finally the South of France, where she felt peaceful and free, and grew grapes, peaches, strawberries and raspberries. She was known to be temperamental, moody and volatile. She was a hypnotic performer, but an unpredictable one, and on more than one occasion she would berate the audience for talking. “My original plan was to be the first black concert pianist–not a singer–and it never occurred to me that I’d be playing to audiences that were talking and drinking and carrying on when I played the piano. So I felt that if they didn’t want to listen, they could go the hell home.” She defied labels, combining jazz, pop, blues, classical, gospel. She disliked the term “jazz,” which she saw as a way for white people to define black people, and she preferred to think of the genre as black classical music. Her voice is unmistakable and indefinable, deep, rich but light, raw and full of emotion, but with an odd, edgy coolness that cuts right to the most vulnerable part of you. She can take the sappiest song and make it speak to you about the human condition in such an intensely honest way that you feel she understands. She brings a magnetic dignity and gravity to everything she does, but she’s funny as hell, too, and light-hearted and surprising. After I’d had Isaac, Malcolm got very sick, and I was struggling with some poisonous combination of anxiety, postpartum depression and sleep deprivation. I felt down. I listened to Nina Simone sing Ooh Child, her voice full of compassion and gentle triumph, over and over, and I believed her, I believed things would get better. I knew that she’d been down, too, and she knew what she was talking about. “I feel what they feel. And people who listen to me know that, and it makes them feel like they’re not alone.” Langston Hughes, who wrote her song Backlash Blues wrote of Simone, “She is strange. So are the plays of Brendan Behan, Jean Genet and Bertolt Brecht. She is far out, and at the same time common. So are raw eggs in Worcestershire. She is different. So was Billie Holiday, St. Francis and John Donne. So is Mort Sahl, so is Ernie Banks. You either like her or you don’t. If you don’t, you won’t. If you do — wheee-ouuueu! You do!” Well that’s it! Whee-ouuuueu! She’s strange in a way that makes it good to be strange, for all of us to be strange, and in a way that feels so perfect and necessary that it almost seems normal. Or what normal should be – with that much inspiration, intelligence, intensity, wit, and passion. Nina travelled the world looking for freedom – freedom from oppression and greed, maybe freedom from her demons. In a remarkable performance of I Wish I Knew How it Feels to Be Free (which I’ve talked about before), she defines freedom as freedom from fear, as a new way of seeing, as a chance to be a “little less like me.” She’d learn to fly, and she’d look down and see herself, and she wouldn’t know herself – she’d have new hands, new vision. She tells us that the Bible says be transformed by the renewal of your mind. And her songs create a world with their intensely honest eccentricity, a world where you feel moved to your soul, and inspired to renew your mind, and be brave enough to see things anew, as they really are, or as they could be.

I’ve made a small playlist of some of my favorite songs. Including House of the Rising Sun, which she did before Dylan or the animals or Von Ronk; and Feeling Good, which is the best invocation of spring I know; and Nina’s Blues (two versions!) which is my favorite song of all. Beautiful, sad, and triumphant.

Oh yes, and here’s a recipe for red quinoa, chard, white beans and sweet potatoes. A nice combination of sweet, savory, earthy and bright. The boys liked it, which was all part of my evil plan, because I want them to eat more protein. I used great northern beans, because they’re nice and meaty, but you could use any manner of white beans you like. I made this like a thick stew, but you could add a bit more water and have a brothy soup, or add less water and have a nice side dish. We ate it with cheese toasts!

In a large soup pot over medium heat, warm the olive oil, shallot, bay leaves and pepper flakes, stir and cook for about a minute, until the shallot starts to brown. Add the garlic, herbs, and sweet potato. Stir and cook for 4 or 5 minutes, till the sweet potato starts to brown and soften. Add the quinoa, stir and cook for a few more minutes, until the quinoa starts to sizzle and smell toasty.

Add the wine, stir, scraping the bottom of the pan. COok for 3 or 4 minutes until the wine is reduced and syrupy. In a food processor, process the chard with a splash of water, a handful at a time, until it’s very finely chopped, but not puréed. Add the beans and chard, stir and cook for a few minutes. Add the paprika and nutmeg, and enough water to just cover the surface. Bring to a boil, reduce heat and simmer for 25 – 30 minutes until the sweet potatoes are nice and soft. You can add more or less water according to how thick you’d like it to be. Stir in the butter and lemon juice, season well with salt and plenty of freshly ground pepper, and serve with cheese toasts, if you like.

I was at a gig last night, and the support act spoke of how weird he felt because people were listening – he said he usually plays in pubs where people just keep talking. So Nina Simone would’ve like it, right there!